Friday, July 9, 2010

Real, Better Ramen

pinch of salt
1/3 cup soy sauce, more to taste
1/3 cup ketchup or 3 T tomato paste and a pinch of sugar
1 T rice wine vinegar, more to taste
a few drops dark sesame oil
scallions, sliced on the diagonal
1 pound egg noodles (spaghetti), preferably fresh.

Optional: a squirt of sriracha or other sauce, or a dried red chili to taste; slices of beef or tofu or shrimp or chicken or whatever you'd like to round it out as a more substantial meal

Preparing the ramen:
Bring a large pot of water to a boil and salt it. In a smaller pot, bring 6 cups of water to a boil; once boiling, reduce heat so water bubbles gently.

To the smaller pot add soy sauce, ketchup, vinegar, sesame oil if using and sriracha or chili, along with a pinch of salt. Stir and let simmer.

Add egg noodles to large pot; fresh noodles will be ready in just a couple of minutes; dried will take longer. When tender but not mushy, drain. Taste broth and add more soy, salt, vinegar or heat as you like. Divide noodles into bowls and pour hot broth over all. Top with sliced scallions.

Serves 4


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